Homemade Pumpkin Cinnamon Rolls (Soft, Gooey & Easy)

What if the coziest fall breakfast also happened to be the easiest to get right? These Homemade Pumpkin Cinnamon Rolls deliver cloud-soft spirals, heady with pumpkin pie spice, swirled with buttery cinnamon filling, and finished with a lush cream cheese frosting. If you’ve ever worried about yeasted dough, breathe easy—this enriched pumpkin dough is intentionally slightly sticky (that’s good!) and rises quickly for bakery-style rolls at home. Our focus keyword is pumpkin cinnamon rolls, and below you’ll find a precise, step-by-step path to golden, gooey perfection.

Ingredients

Component	Ingredient	Amount / Quantity	Notes
Pumpkin Spice Dough	Milk of choice, warmed to 110°F	3/4 cup (180 ml)	Warm like a bath—not hot
	Brown sugar, light or dark	1/2 cup (120 g), divided	1 Tbsp for yeast, rest in dough
	Active dry yeast (or instant; see notes)	2 1/2 tsp (11 g)	Activate if using active dry
	Pumpkin puree (not pie filling)	1/2 cup (120 g)	Room temperature
	Salted butter, very softened	1/2 cup (113 g)	Almost melted
	Egg, room temperature	1	—
	Vanilla bean paste or extract	1 tsp (4 g)	—
	Bread flour (or all-purpose)	4 1/2 cups (540 g)	Start here; add 1–2 Tbsp only if needed
	Fine salt	1 tsp (6 g)	—
	Pumpkin pie spice	2 tsp (4 g)	—
	Ground cinnamon	1 1/2 tsp (3 g)	—
Pumpkin Spice Cinnamon Filling	Salted butter, softened	1/2 cup (113 g)	—
	Light brown sugar	1 cup (240 g)	—
	Pumpkin puree	1/4 cup (60 g)	—
	Ground cinnamon	1 Tbsp (6 g)	Big, cozy flavor
	Pumpkin pie spice	2 tsp (4 g)	—
	Vanilla bean paste or extract	1 tsp (4 g)	—
	Heavy cream (to pour over rolls)	1/2 cup (120 ml)	Warm briefly before using
Cream Cheese Frosting	Cream cheese, softened	8 oz (1 block)	—
	Salted butter, softened	1/4 cup (58 g)	—
	Powdered sugar	1 3/4 cups (210 g)	Sift if lumpy
	Vanilla bean paste or extract	1 tsp (4 g)	—

Timing

• Prep (mix, knead, filling, shaping): 35–45 minutes
• Rises (first + proof): 55–75 minutes total
• Bake: 27–31 minutes (temperature changes noted below)
• Rest + Frost: 10–15 minutes
• Total: ~2 hours 15 minutes–2 hours 45 minutes (faster than many brioche-style rolls)

Note: This dough is designed not to double on the first rise (30–45 minutes). That’s perfect for plush, not airy, rolls.

Step-by-Step Instructions

Step 1: Activate the Yeast

Pour the warm 110°F milk into a small bowl or measuring cup. Stir in 1 Tbsp (15 g) of the brown sugar, then sprinkle active dry yeast over the top. Stir and let sit 5–7 minutes until foamy.
Tip: If using instant yeast, skip activation and add it directly with the dry ingredients.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk bread flour, salt, pumpkin pie spice, and cinnamon until evenly combined. Set aside.
Tip: Spices distribute better when blended into flour first—fewer streaks in your dough.

Step 3: Build the Dough

To the bowl of a stand mixer (or a large mixing bowl), add the activated yeast mixture, remaining brown sugar (1/2 cup minus 1 Tbsp), pumpkin puree, very soft butter, egg, vanilla, and the flour mixture. Using the dough hook (or a sturdy wooden spoon by hand), mix on low for 1 minute until just shaggy. Rest 5 minutes to hydrate the flour.
Tip: This rest (autolyse-style) shortens kneading time and improves extensibility.

Step 4: Knead to Smooth & Elastic

Mix on medium speed for 5–7 minutes (or knead by hand 7–9 minutes) until the dough is smooth, elastic, and pulls away from the bowl sides. If sticky, add 1 Tbsp flour at a time—usually 1–2 Tbsp is enough. Aim for slightly tacky, not dry.
Tip: Over-flouring makes dense rolls; it’s okay if the dough clings a bit.

Step 5: First Rise (But Don’t Double)

Transfer dough to a lightly greased bowl. Cover and rise in a warm spot for 30–45 minutes. It will puff, not fully double—that’s intentional for plush spirals.
Tip: If your kitchen is cool, place the bowl in an (off) oven with the light on.

Step 6: Make the Pumpkin Cinnamon Filling

While the dough rises, beat together softened butter, brown sugar, pumpkin puree, cinnamon, pumpkin pie spice, and vanilla until combined. A slight curdled look is normal—it melts perfectly in the oven. Grease a 9×13-inch baking pan with butter.
Tip: A flexible spatula spreads this filling like a dream.

Step 7: Roll, Fill & Slice

Generously flour your work surface. Turn out the dough and dust the top lightly.

• For 8 large rolls: roll to 16×15 in (40.5×38 cm).
• For 12 smaller rolls: roll to 24×15 in (61×38 cm).
  Spread the filling edge-to-edge, leaving a tiny border. Roll tightly from the long side to form a log. Use a sharp knife or unflavored floss to cut 8 or 12 rolls, each about 2 inches wide.
  Tip: Floss gives the cleanest swirls—slide under, cross ends, and pull.

Step 8: Pan & Proof

Nestle the rolls into the prepared 9×13 in pan. Cover and proof 25–30 minutes, until puffy. Meanwhile, preheat oven to 350°F (177°C).
Tip: Proper proof = pillowy texture. If they spring back slowly when gently pressed, they’re ready.

Step 9: The Heavy-Cream Hack & Bake

Warm 1/2 cup (120 ml) heavy cream in the microwave for 15 seconds and pour evenly over the proofed rolls.

• For 8 large rolls: bake at 350°F for 22–24 minutes, then increase to 375°F (190°C) for 5–7 minutes until tops are golden and centers are cooked through.
• For 12 smaller rolls: bake at 350°F for 20–22 minutes, then 375°F for 5–7 minutes.
  The two-stage bake prevents overbrowning while ensuring a soft, fully baked interior.
  Tip: If tops brown too fast, tent loosely with foil for the final minutes.

Step 10: Make the Cream Cheese Frosting

While rolls bake, beat softened cream cheese and butter until fluffy. Add powdered sugar and vanilla; beat smooth.
Tip: For extra gloss, beat an additional 1–2 minutes to incorporate air.

Step 11: Rest, Frost & Serve

Let rolls cool in the pan 10–15 minutes. Spread frosting generously over warm spirals so it melts into the crevices. Serve warm and bask in the cinnamon-pumpkin bliss.
Tip: Like a thicker frosting layer? Reserve some to add again right before serving.

Nutritional Information (estimate per roll, 12-roll batch)

• Calories: ~380–420 kcal
• Carbohydrates: ~54–58 g (Sugars: ~27–30 g)
• Protein: ~6–7 g
• Fat: ~15–18 g (Saturated: ~9–11 g)
• Sodium: ~320–380 mg
• Fiber: ~2–3 g
  Estimates vary with portion size, flour choice, and frosting amount. Pumpkin puree adds beta-carotene and modest fiber.

Healthier Alternatives

• Lighten the frosting: Use reduced-fat cream cheese or cut frosting by one-third; the rolls stay indulgent with less sugar.
• Whole-grain boost: Swap 25–30% whole-wheat flour for bread flour to add fiber without compromising softness.
• Less sugar in filling: Reduce brown sugar by 2–3 Tbsp; spices and pumpkin keep flavor bold.
• Dairy tweaks: Use evaporated milk or barista-style oat milk for the dough; choose plant butter and vegan cream cheese for a dairy-light version.
• Egg-free: Replace the egg with 3 Tbsp aquafaba or 1 flax egg (1 Tbsp ground flax + 3 Tbsp water, rested 5 min); texture stays tender.

Serving Suggestions

• Brunch centerpiece: Serve warm with hot coffee or chai; add a bowl of fresh berries for brightness.
• Holiday treat: Sprinkle a pinch of extra pumpkin pie spice on the frosting and finish with orange zest for sparkle.
• Make it à la mode: For dessert, warm a roll and top with a small scoop of vanilla bean ice cream.
• Party platter: Bake as 12 smaller rolls, drizzle frosting in a zigzag, and set out with mini forks.

Common Mistakes to Avoid

• Milk too hot: Yeast dies above ~120°F. Solution: Aim for 110°F—warm, never hot.
• Adding too much flour: Dry dough = dense rolls. Solution: Keep dough slightly tacky; add flour 1 Tbsp at a time only if needed.
• Over-proofing: Rolls collapse or turn airy without structure. Solution: First rise is 30–45 min (not doubled); proof just until puffy.
• Skipping the rest after mixing: Solution: That 5-minute rest hydrates flour and improves gluten development.
• One-temperature bake: Can brown before centers cook. Solution: Use the 350°F → 375°F two-stage bake.

Storing Tips

• Room temperature: Cover tightly; keep up to 1 day.
• Refrigerate: Store in an airtight container 2–3 days. Rewarm 10–12 minutes at 300°F (150°C) or 15–20 seconds in the microwave.
• Freeze (unfrosted or frosted): Wrap individually and freeze up to 2 months. Thaw overnight in the fridge; rewarm gently and refresh with a swipe of frosting.
• Make-ahead: After slicing and panning, cover and refrigerate overnight. Next day, bring to room temp 45–60 minutes, proof until puffy, then proceed with cream and bake.

Conclusion

These Homemade Pumpkin Cinnamon Rolls are everything you want on a crisp morning: soft, gooey spirals scented with cinnamon and pumpkin, finished under a blanket of tangy cream cheese frosting. With a forgiving dough, clear cues for rise and proof, and a clever two-stage bake, success is baked in. If you try these pumpkin cinnamon rolls, tell me how they turned out—leave a rating, drop a comment, and subscribe for more cozy bakes you’ll make again and again.

FAQs

Q1. Can I use instant yeast instead of active dry?

Absolutely. Add instant yeast directly to the dry ingredients and skip the warm-milk activation step. Keep all timings the same and watch visual cues (puffy dough).

Q2. Can I make the dough without a stand mixer?

Yes. Mix with a wooden spoon, then knead by hand 7–9 minutes on a lightly floured surface until smooth and elastic.

Q3. Do I have to pour heavy cream over the rolls?

It’s optional but recommended. The cream steams into the spirals, yielding extra-soft, plush centers. For a lighter option, use half-and-half or evaporated milk.

Q4. How do I keep the bottoms from over-browning?

Use a light-colored aluminum pan, place it in the center rack, and avoid dark nonstick pans or glass if your oven runs hot. Foil-tent if tops brown early.

Q5. Can I halve the recipe?

Yes. Halve all ingredients and bake in an 8×8-inch pan, adjusting time slightly (start checking a few minutes earlier).

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